Ingredients for 4 people:
½ lettuce, 4 individual goat cheeses, 20g cannonballs, ½ apionabo bulb, 2 hard-boiled eggs, 1 carrot, 1 bunch of radishes, sprouted sprouts, 50g pitted or sliced black olives, 1 lemon, 1ajo, 10g of pine nuts, extra virgin olive oil Spelunca, pepper and salt.
Clean, drain and chop the lettuce. Remove the leaves from the radishes and make a cross cut. Cut the fennel into small pieces.
Cut the carrots into slices and grate the celery bulb. Boil hard-boiled eggs.
Arrange lettuce, cannonballs, carrots and grated celery in a salad bowl. In a mortar, chop the olives with the garlic, pine nuts and a few peppercorns.
Add the sprouted sprouts, season with salt, oil and lemon juice. Serve with sliced eggs, cheese and sauce.
